Cauliflower Salad with Pickles
(Insalata di Cavolfiore con Sottaceti)
In the Naples area of Italy this salad is called Insalata di rinforzo, meaning it is particularly nutritious and re-invigorating. It is traditionally served on Christmas Eve.
1/4 pound Gaeta olives
4 ounces bottled mixed pickled vegetables
1 spoonful capers
8 anchovy fillets
8 tablespoons extra-virgin olive oil
Salt to taste
Pepper to taste
- Boil the cauliflower in salted water, without overcooking. Drain and let cool. Cut the cauliflower, or actually break up the flower from the stem, chop up the stem and place on a large platter.
- Combine pickled vegetables with olives, capers and anchovies. Scatter the marinated mixed vegetables over the cauliflower and dress with oil, salt and pepper. Serve chilled.
Makes 6 servings.
Recipe provided courtesy of The Italian Trade Commission.